Taco- The mouth-watering Mexican dish. The yummy looking corn or wheat flour tortillas folded or rolled with those delicious varieties of fillings. Can you resist one? Naah..!
Conscious of what these tacos contain? Then why not try at home? Here are a few recipes that you can try at home and can make variations too.
1) Beans and Cheese Taco:
Serves – 4
® 450 grams (approx.) Printed Rajma, rinsed
® ¾ cup mild salsa
® 4 cups romaine lettuce, chopped
® 8 taco shells
® 1 cup shredded cheddar
-In a small microwave-proof bowl, combine the beans and ½ cup of the salsa. Microwave the mixture on high for 1 to 2 minutes.
-Tear the lettuce into bite-size pieces.
-Divide the taco shells among 4 plates. Divide the bean mixture among the taco shells and top with the lettuce, Cheddar, and remaining ¼ cup of salsa.
2) Vegetarian Taco:
Serves- 4
® 1 tablespoon olive oil
® 400 grams (approx.) extra firm tofu, drained, patted dry and crumbled
® ½ teaspoon chilli powder
® Salt & black pepper
® 2 cups frozen corn, thawed
® 150 grams (approx.) spinach
® 8 small flour tortillas, warmed
® ¾ cup crumbled cheese
® ¾ cup salsa
Method:
- Heat the oil in a large non-stick skillet over medium-high heat.
- Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.
- Add the corn. Cook, tossing, until heated through, about 2 minutes.
- Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.
- Fill the tortillas with the tofu mixture, goat cheese, and salsa.
3) Potato Tacos:
® 5 large potatoes, peeled and chopped
® ¼ cup milk
® 1 cup chopped green onions
® 1 ½ cup shredded cheddar cheese
® Corn tortillas
® Seasoning of your choice
Method:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
2) Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the centre of each tortilla and fold in half; secure with a toothpick.
3) In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy.
4) Chicken taco:
Serves- 8
® 1 pound skinless boneless chicken breast, cut into bite size pieces
® 1 cup lemonade
® 2 tablespoon olive oil
® 1 ½ teaspoon Worcestershire sauce
® ½ teaspoon garlic powder
® ½ teaspoon onion powder
® 1 bay leaf
® 350 grams corn tortillas
® 1 heart lettuce, shredded
® 2 large tomatoes, chopped
® 250 grams (approx.) shredded cheddar cheese
® 250 grams salsa
® 250 grams sour cream
Method:
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
Try the amazing tacos at home with your own tips and techniques and different fillings.
– Harshali Amin
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